01/7These chickpea recipes can help you lose weight too Chickpea are a staple in Indian households and are an amazing source of protein. Research has shown that consumption of a protein rich diet can help you feel satiated for longer and may aid weight loss. So, let’s make the […]
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01/7These chickpea recipes can help you lose weight too
Chickpea are a staple in Indian households and are an amazing source of protein. Research has shown that consumption of a protein rich diet can help you feel satiated for longer and may aid weight loss. So, let’s make the most of this healthy ingredient:
02/7Cheesy Chickpea Omelet with Mushrooms and Spinach
Ingredients1 cup chickpea flour1 cup water1/4 teaspoon baking powder1/4 teaspoon garlic powderSalt, to tasteBlack pepper, to taste2 green onions1/2 red bell pepper1 cup baby spinach1 cup sliced mushrooms1 tablespoon soy sauce / tamari1/4 cup fresh parsley1/4 cup cashew nacho cheese
03/7Method
The dry ingredients (chickpea flour, baking powder, garlic powder, salt, and black pepper) should be combined in a bowl and mixed to make the basic batter. With a splash of water and soy sauce, sauté your spinach and mushrooms in a skillet over medium heat. While you prepare the omelettes, let them gradually shrink in size over a period of ten minutes.The proper preparation of these omelettes requires heat and non-stick, just like a regular pancake.Fill the nonstick pan with a thin layer of vegetable oil, heat it up, pour in half of the batter, and spread it out into a thin circle. Sauté for approximately 3 minutes on this side, or until the top appears to be well cooked. Cook for three more minutes on the opposite side after flipping.Pour a small amount of vegetable oil into the nonstick pan, heat it up, pour in half of the batter, and spread it out into a thin circle. On this side, sauté for about 3 minutes, or until the top seems to be well cooked. After turning, continue cooking for three more minutes on the opposite side.Fry this flat, add cashew cheese, sautéed mushrooms, wilted spinach, and one or two sprigs of fresh parsley to the top side and fold in half.
04/7Mushroom Broccoli chickpea pakoras
Ingredients½ small head broccoli100g mushrooms2 thinly sliced green onions5 large kale leaves2 Tbsp coconut oil½ tsp paprika1 garlic clove, minced1 tsp cumin½ tsp curry powder2 Tbsp chopped parsley1 cup besan (chickpea) flour besan (chickpea) flour1 egg, lightly whiskedSalt, to taste
05/7Method
Heat the oven to 210 C or 410 F.Chop the broccoli, mushrooms, and kale into fine pieces.Garlic, paprika, cumin, curry powder, and plenty of salt are fried in heated oil. Simmer, periodically stirring, for 6 to 7 minutes, or until veggies are just beginning to cook through.Let it cool.Add the egg, besan flour, and parsley that has been minced.Bake for 20 minutes, or until the bottom is golden and the top is crispy.
06/7Homemade Hummus
Ingredients1 1/2 cups dried chickpeas (or 3 cups canned chickpeas)1 1/2 tsp baking soda1 large garlic clove, chopped1/4 cup tahini1 1/2 Tbsp fresh lemon juice2 1/2 Tbsp olive oil, plus more for serving3/4 tsp salt1/4 tsp ground cumin1/4 tsp sweet paprika
If using dried chickpeas, soak them in cold water with 3/4 teaspoon baking soda overnight. Transfer to a big pot after draining. Add the remaining 3/4 tsp baking soda and then cover with water. Boil until tender for 45 to 1 hour. Save 1/2 cup of cooking water before draining. Any split skins should be removed.Using chickpeas from a can: Chickpeas should be quickly boiled for 15 to 20 minutes until soft in a pot of water with 3/4 teaspoon baking soda. Drain the chickpeas, reserving 1/2 cup of the cooking liquid.In a food processor, mix the chickpeas, garlic, tahini, lemon juice, olive oil, salt, and cumin. Save the water.Serve in a bowl with a drizzle of additional olive oil and paprika on top.
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